Vitese Nero d'Avola, Colomba Bianca, Sicilia

Tasting Note

A brilliant, deep red Nero d'Avola with rich, juicy flavours of ripe plum and black cherries interlaced with subtle violet notes. Concentrated on the palate, the deep fruit flavours are backed by soft, ripe tannins and a spicy character on the finish.

Producer Note

Established in 1970, Colomba Bianca Cantine is the largest Sicilian grower cooperative and the biggest Italian producer of organic wine, with more than 1,800 hectares dedicated to organically farmed vines. Colomba Bianca also has a further 7,500 hectares of vineyards, growing indigenous and international varieties. Despite their size, they engage in a philosophy of micro-viticulture and micro-winemaking to ensure the ultimate precision, quality and expression of terroir. The stunning range of single variety and innovative blends are tailor-made under the watchful eye of head winemaker Mattia Filippi. Dynamic and passionate, the Cantine is constantly evolving with investments in the vineyards and in the technology of their five specialist wineries. With their sights firmly fixed on the future of Sicilian wine, Colomba Bianca is fast becoming one of the leading names in organic winemaking in Italy.

Vineyard

Nero d'Avola has long been the most important grape on the island of Sicily, thriving in the heat of the Mediterranean sunshine. Here in these sun-drenched vineyards, the highest standards are attained through the use of innovative technology and the careful process of mapping the terroir according to the weather patterns, harvesting time, soils and vine age. The grapes undergo a sensory analysis and are hand harvested at the optimum maturity levels, according to the terroir and microclimate of the vineyard. They are then harvested into 20kg containers, to prevent the grapes from being prematurely crushed. The vineyards are made up of distinct soil and climate conditions and range from sea-level up to 700 metres above sea level, imparting subtle complexity into the wine.

Winemaking

The manual harvest took place during between the end of August and the beginning of September. The grapes were macerated on their skins, at low temperatures, for a period of 48 hours, in order to extract sweet and delicate tannins and colour. The alcoholic fermentation lasted for 12 days at controlled temperatures of approximately 20°C, in stainless steel tanks. Following a malolactic fermentation, the wine was matured in French oak barrels for eight months.

Serving Suggestion

Serve at 16 to 18°C as a great accompaniment to pasta al forno or a slow-roasted lamb dish.